Raspberry Sorbet: Heat the water and sugar in a saucepan over medium-high heat until the sugar has dissolved and the mixture is simmering. Remove from heat and allow to cool to room temperature.

Cover with plastic wrap and set at least 2.5 hours in the freezer. When the mixture is firm, break up with a fork and place until ready to serve back in the freezer.

Crepes: Combine the eggs, milk, water, melted butter, flour and salt in a mixing bowl then mix with a hand mixer into a batter.

Melt a small piece of butter over medium-high temperature in a nonstick frypan. Add a small scoop of batter into the frypan and rotate the frypan so that the batter is evenly distributed. When the crepe is golden brown on the bottom, turn on the other side until golden brown. Repeat until all the batter is used. Stack the finished crepes on a plate and keep warm.

To Serve: Serve the crepes on a plate sprinkled with icing sugar. Add a scoop of sorbet then garnish as desired with apple slices, mint and currant.